Crispy Parmesan Zucchini Spears

Summer is here!

Over the past week, summer has finally come to the Midwest. The bright sun, the longer days are characteristics of summers here in Indiana. Let's not forget the horrid humidity that comes with summer either. You know what I'm talking about. When the air feels like you're walking through soup and simply moving from one room of your house to the other causes your brow to sweat.  Now that's summer.

While I don't particularly enjoy that aspect of the season, one of the things I do look forward to when summer finally arrives, is the fresh produce! The bright colors and flavors of summer fruits and vegetables really shine during the summer months.  And the endless possibilities of summer dishes fill my brain with new ideas that have been dormant all winter long.  

There is a local farm that has fresh produce stands all over Northern Indiana during the summer that my family and I always go to. They have everything you could think of during June, July and August; fresh tomatoes, watermelon, sweet corn, peppers, and so much more! I remember going there countless times growing up and getting a bushel of sweet corn with my mom. We would take it back home and everyone would gather around a bucket and shuck the corn for dinner. It was a bit tedious but so much fun and definitely worth it! 

These Zucchini Spears are a simple, and unique way to use zucchini. The coating is wonderfully salty and crisp and highlights the zucchini's flavor nicely. I recommend trying this recipe this summer when zucchini are in full season. It works very pretty well as a side dish to a main meal like steak or grilled chicken or even the spaghetti and creamy tomato basil sauce I have here.   

​Parmesan Zucchini Spears

3 zucchini, cut into 3" spears
olive oil
1/2 cup panko bread crumbs
1/2 cup powdered parmesan cheese
1/2 tsp. salt
1 tsp. black pepper
1 tsp. Italian seasoning
1 tsp. red pepper flakes
​1 tsp. garlic powder

In a bowl add the bread crumbs, parmesan cheese, and spices and mix to combine.
Drizzle the zucchini spear in olive oil and mix to coat entirely.
Individually dredge the zucchini spears in the bread crumb mixture making sure to coat evenly on all sides. 
Place the breaded zucchini on a parchment lined baking sheet in a single, even layer.
Put the finished spears in a 375 degree oven for 15-20 minutes, or until they are golden brown and fork tender.
Remove from the oven and eat immediately.